I love the days when we were enjoying our lazy afternoon enjoying the warmth, ice cold drinks and relaxing food.
Relaxing food? Yeah... Food that is fast and easy to cook and leaving more time for me to enjoy!
These fast and easy oven-baked sticky chicken wings with sriracha, sesame and honey chicken wings are one of our favourite relaxing food... So good that it will be a shame if I don't share this fabulous recipe with you.
|Our favourite fast and easy sticky chicken wings with sriracha, sesame and honey|
It takes me a total of 45 minutes only to prepare and bake 2 kilograms of these chicken wings and most of the time spent is actually the cooking time...
|To bake these wings, you need this most important ingredient, HONEY!|
|This is my husband's the classic Huy Fong's Sriracha.|
For my non-spicy-food-eating son, I will omit this ingredient in his chicken wings.
|Combine honey, sriracha and these ingredients.|
|Coat chicken wings with marinade and set aside for 15 mins while preheating the oven.|
|I have also set aside extra marinade for basting the wings while baking them.|
|I noticed that the juice released at the first 15 minutes of baking makes the caramelising step a little slower.|
To speed up the cooking time, I always transfer the wings onto fresh baking papers and continue to bake the wings after doing this.
|... after baking for 30 minutes.|
|My son's fav honey chicken wings|
To finish, I sprinkled some roasted sesame seeds on them before serving.
|And I did the same with sliced spring onions for our sriracha honey wings.|
|Time to feast!|
|Yummy and relaxing :)|
Here's the recipe from Donna Hay magazine, Aug/Sep 2015 Issue
(with my modification and notes in blue)
Serve 6 or more if serving these as appetizers
1/3 cup (80ml) Sriracha*
1/4 cup (90g) honey
1 tbsp soy sauce
1 tsp sesame oil
sea salt and cracked black pepper to taste
2 kg chicken wings, trimmed (without the pointed tip parts)
baby shiso leaves or finely sliced spring onion and roasted white sesame seeds to serve
*If you are baking to feed young children who can't eat hot spicy food, please omit this.
Preheat oven to 220°C (425°F).
Combine the sriracha, honey, soy sauce, sesame oil, salt and pepper in a large bowl and whisk to combine. Add chicken wings and toss to coat. Set aside to marinate for 15 mins. Place the chicken on a large oven tray lined with baking paper**.
** This will help you to save time and effort from scrubbing the trays!
Cook, turning occasionally for 30 mins or until sticky and caramelised. Note: The juice released in the first 15 mins of baking might slow down the caramelising of the wings. To speed up the baking time, transfer the wings onto a fresh baking paper after the first 15 mins of bake and continue to bake until the wings caramelised.
Serve with shiso leaves, finely sliced spring onions and sesame seeds.